The Fougasse is one of more 'exotic' breads of Southern France.
Our particular area's version involves covering the upper surface with olive oil (or pork fat) and finely minced garlic. Other areas use cheese, olives, or anchovies.
You really have to like the taste of strong garlic to enjoy this.
We buy one every Sunday, which, at lunchtime, is usually accompanied by a large bowl of home-made Humus. Nice.
Sunday. Lunch. Check!
ReplyDeleteLove garlic, love hummus... I'll have to make my own fougasse along with the hummus, but I enjoy baking. Love this idea.
I've been wondering what kind of tomatoes and peppers you grow.
Toms: Russe, Supersteak, Roma, and Cherry Toms. Peppers: Sonar, and Doux long des Landes. All doing well.
DeleteI wonder since when humuse became so international.
ReplyDeleteProbably since international travel became so easy. My own first experience of it was around 1968; I've loved it ever since.
DeleteDoesn't all the topping fall through the holes?
ReplyDeleteLooks delicious. When I first looked at the pic I thought there was a slice of roast beef in it !
ReplyDeleteEurostar are not serving this fougasse this morning; I am eating a very dry croissant, just arrived in Lille.
ReplyDeleteWe could SHOUT to each other!
DeleteI love Fougasse and hummus, never thought of having them together, all that garlic oh yum. I will be baking bread later so may just have to experiment.
ReplyDeleteI love the sound of that as I too like both garlic and hummus - defiitely sounds more exotic than spam fritters!
ReplyDeleteEven in the heartland of America, my grandchildren love hummus. Me? Ehh. Many more things I'd rather eat. Your heat must have gone. If I were to turn on the oven, it would be hell in the house. Oh, I see you bought it. Nevermind.
ReplyDeleteMmm...garlicky bread and hummus sounds wonderful! I'm just now having breakfast....Greek yogurt with fresh peach slices, blueberries, and granola.
ReplyDelete